Zucchini, Rice & Spinach Savory Pancake Bake

This Zucchini, Rice & Spinach Savory Pancake Bake is a versatile, nutrient-packed dish that transforms simple ingredients—zucchini, rice, eggs, cheese, spinach, and a light dairy-flour batter—into a golden, satisfying casserole. The tender zucchini and vibrant spinach are bound together by a creamy mixture of eggs, sour cream, and flour, while cooked rice adds heft and a pleasing chew. A hint of paprika and green onion infuses each bite with warmth and freshness. Topped with tangy pickled cucumber and fragrant dill, this bake makes a perfect vegetarian main course for family dinners, brunch gatherings, or meal-prep lunches.

Cooking Time

• Preparation: 20 minutes

• Assembly: 10 minutes

• Baking: 35–40 minutes at 180 °C (356 °F)

• Total Time: Approximately 1 hour

Ingredients

• 2 large eggs, beaten

• 2 medium zucchini (≈300 g), grated or thinly sliced

• 150 g cooked rice (about ¾ cup; white or brown)

• 80 g cheese (e.g., cheddar, mozzarella, or gouda), shredded

• 2–3 tbsp chopped green onion (scallions)

• 75 g fresh spinach, roughly chopped

• 90 g all-purpose flour (≈¾ cup)

• 1 tsp sweet paprika

• ½ tsp freshly ground black pepper

• ½ tsp salt (plus extra for seasoning vegetables)

• 30 ml olive oil (2 tbsp), divided

• 100 g sour cream

• 1 small pickled cucumber, finely diced

• 1 tbsp fresh dill, chopped (plus extra for garnish)

Step-by-Step Cooking Directions

1. Preheat & Prep
   Preheat your oven to 180 °C (356 °F). Lightly grease a 9×9 inch (23×23 cm) baking dish with 1 tbsp olive oil.

2. Season & Sauté Vegetables
   In a skillet over medium heat, warm the remaining 1 tbsp olive oil. Add grated zucchini and a pinch of salt. Sauté for 3–4 minutes until slightly softened. Stir in chopped spinach and cook 1–2 minutes until wilted. Remove from heat and let cool slightly.

3. Combine Base Ingredients
   In a large mixing bowl, whisk the 2 eggs until frothy. Stir in sour cream, rice, shredded cheese, green onion, and the cooled zucchini-spinach mixture.

4. Add Dry Components
   Sprinkle in flour, paprika, black pepper, and ½ tsp salt. Gently fold the ingredients until just combined into a thick batter—avoid overmixing to keep the bake tender.

5. Assemble in Dish
   Spoon the mixture into the prepared baking dish, spreading it evenly. Press down lightly to ensure a uniform thickness.

6. Bake
   Place the dish in the preheated oven and bake 35–40 minutes, until the top is golden and a skewer inserted in the center comes out clean.

7. Prepare Pickle-Dill Topping
   While the bake rests, combine diced pickled cucumber and chopped dill in a small bowl. Season with a pinch of salt and pepper if needed.

8. Garnish & Serve
   Remove the bake from the oven and let cool for 5 minutes. Scatter the pickle-dill mixture evenly over the top and garnish with extra dill and green onion. Cut into squares and serve warm.

Nutritional Information (per serving; serves 6)

• Calories: 220 kcal

• Protein: 9 g

• Carbohydrates: 20 g

  • Fiber: 2 g

  • Sugars: 2 g

• Fat: 11 g

  • Saturated Fat: 4 g

• Sodium: 380 mg

The Origins and Popularity of the Recipe

Savory vegetable bakes and fritters trace back to traditional Mediterranean and Eastern European home cooking, where zucchinis and seasonal greens were bound with eggs, flour, and dairy. The addition of rice mirrors Middle Eastern mujaddara or Greek spanakorizo influences, creating a fusion that’s become popular on food blogs and in vegetarian cafés for its adaptability and comforting textures.

Reasons Why You’ll Love the Recipe

• Simple Staples: Uses pantry ingredients and seasonal produce.

• One-Dish Meal: Protein, vegetables, and grains all in one bake.

• Make-Ahead Friendly: Assembles easily and reheats well.

• Kid-Friendly: Mild spices, cheesy notes, and a soft interior appeal to all ages.

Health Benefits

• Zucchini & Spinach: Low-calorie sources of vitamins A, C, and antioxidants.

• Rice: Provides complex carbohydrates and energy.

• Eggs & Cheese: Supply high-quality protein and calcium.

• Olive Oil: Delivers heart-healthy monounsaturated fats.

Serving Suggestions

• Pair with a crisp green salad dressed in lemon vinaigrette.

• Serve alongside grilled halloumi or falafel for added protein.

• Accompany with a dollop of plain yogurt or tzatziki for extra creaminess.

Common Mistakes to Avoid

• Overmixing Batter: Leads to a dense, gummy texture—fold just until combined.

• Wet Zucchini: Squeeze excess moisture from grated zucchini to prevent sogginess.

• Uneven Baking: Ensure the batter is spread evenly in the dish for uniform doneness.

Pairing Recommendations

• Wine: A dry Rosé or light Pinot Grigio complements mild flavors.

• Beer: A crisp Pilsner or Kölsch refreshes the palate.

• Non-Alc: Sparkling water with a sprig of mint or iced green tea.

Cooking Tips

• Uniform Grating: Use the large holes of a box grater for zucchini to balance moisture and texture.

• Flour Choice: All-purpose flour works best, but chickpea flour makes a gluten-free alternative.

• Cheese Variation: Try feta or goat cheese for tang, or cheddar for sharpness.

Similar Recipes to Try

• Greek Kolokithopita (Zucchini Pie)

• Polenta & Vegetable Bake

• Savory Rice & Eggplant Casserole

• Spinach & Cheese Frittata

Variations to Try

• Herb Boost: Add chopped parsley, basil, or oregano to the batter.

• Spicy Touch: Stir in chili flakes or smoked paprika for heat.

• Meaty Addition: Mix in cooked bacon bits or shredded chicken.

• Vegan Version: Replace eggs with flax eggs and use vegan sour cream and cheese.

Ingredient Spotlight

Pickled Cucumber—Adds bright acidity and crunch that cuts through the creamy, cheesy bake, enhancing both texture and flavor complexity.

Conclusion

This Zucchini, Rice & Spinach Savory Pancake Bake is an effortless, nourishing dish that showcases how simple vegetables, eggs, and grains can be transformed into a flavorful, hearty meal. With its one-dish convenience and endless customization options, it’s sure to become a family favorite and a versatile template for your next kitchen creation.

Frequently Asked Questions

1. Can I use brown rice instead of white?
   Yes—use cooked brown rice; texture will be slightly chewier and nuttier.

2. Is this gluten-free?
   Substitute flour with a gluten-free blend or chickpea flour.

3. How can I make it vegan?
   Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), plant-based sour cream, and vegan cheese.

4. Can I freeze leftovers?
   Freeze individual slices in airtight containers up to 2 months; thaw and reheat gently.

5. Why add flour?
   Flour helps bind ingredients and create a tender crumb.

6. How do I reduce moisture?
   Squeeze grated zucchini in a towel and pat dry before mixing.

7. Can I add other veggies?
   Yes—bell peppers, mushrooms, or cooked peas work well.

8. What’s the best cheese substitute?
   Feta, goat cheese, or a cheddar blend offers different flavor profiles.

9. How to prevent the top from burning?
   If browning quickly, tent loosely with foil for the last 10 minutes.

10. How do I get a crisp edge?
    Bake on the middle rack and ensure the dish is well-greased for crispy edges.